CAST-IRON SOURDOUGH PANCAKES
This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago. The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake. Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.
Provided by Tejal Rao
Categories breakfast, pancakes
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
- Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
- Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
- Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 5 grams, Carbohydrate 85 grams, Fat 11 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 917 milligrams, Sugar 26 grams, TransFat 0 grams
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Mian Afzal
[email protected]These pancakes were a bit too sweet for my taste. I think I'll try using less sugar next time.
Arif Malang
[email protected]I'm a bit of a pancake purist, so I wasn't sure how I would feel about these sourdough pancakes. But I was pleasantly surprised! They were light and fluffy, with a slightly tangy flavor. I'll definitely be making these again.
Puspo Mojumder
[email protected]These pancakes were delicious! I especially loved the crispy edges. I'll definitely be making these again.
Tanyaradzwa Mafigu
[email protected]I'm not sure what I did wrong, but my pancakes turned out really dry. I think I might have overcooked them.
Rita Asante
[email protected]These pancakes were a bit bland for my taste. I think I'll try adding some spices or herbs to the batter next time.
Kelleigh Peterson
[email protected]Overall, I thought these pancakes were pretty good. They were easy to make and they had a nice flavor. I would definitely make them again.
Ian Kramer
[email protected]I love the idea of using a cast iron skillet to make pancakes, but I found that the pancakes stuck to the pan a bit too much. I think I need to season my skillet better before I try making pancakes in it again.
Nate
[email protected]These pancakes were a bit of a miss for me. The batter was too thick and the pancakes were too dense. I think I'll try a different recipe next time.
Abdullahi Muktar
[email protected]I'm a huge fan of sourdough bread, so I was excited to try these pancakes. I was a bit disappointed, though. The pancakes were a bit too sour for my taste, and they didn't have the light and fluffy texture that I was expecting.
Showkat armani
[email protected]These pancakes were delicious, but I found that they were a bit too dense for my taste. I think I might try using a different sourdough starter next time, or maybe adding a bit of baking powder to the batter.
Me 66
[email protected]I was a bit skeptical about making pancakes in a cast iron skillet, but I'm so glad I tried it. The pancakes cooked evenly and had a beautiful golden brown color. I'll definitely be using my cast iron skillet for pancakes from now on.
Stephanie Ibizugbe
[email protected]These pancakes were a bit more time-consuming to make than I expected, but they were worth the effort. The sourdough starter really made a difference in the flavor and texture of the pancakes. I'll definitely be making these again, but I'll probably
AJIBADE SEUN
[email protected]I've made sourdough pancakes before, but this recipe is by far the best I've tried. The pancakes were perfectly cooked, with a golden brown exterior and a fluffy interior. The sourdough flavor was also spot-on.
Demar Byas
[email protected]These pancakes were a hit with my family! My kids loved the fun design that the cast iron skillet created, and I loved that they were so easy to make. I'll definitely be adding this recipe to my regular breakfast rotation.
Anu chandan Srivastav
[email protected]I'm not a huge fan of sourdough, but I was pleasantly surprised by how much I enjoyed these pancakes. They were light and fluffy, with a slightly crispy exterior. The sourdough flavor was subtle, but it added a nice depth of flavor.
Tamique Pillay
[email protected]These pancakes were absolutely delicious! The sourdough starter gave them a slightly tangy flavor that was perfectly complemented by the sweetness of the maple syrup. I'll definitely be making these again soon.